20 October 2014

HOW DO YOU DO: FOREVER YOUNG

Three things I maybe shoulda left in my 20s (but for better/worse, are around for the long haul):

DRESSING FROM THE THRIFT. While Bizarro Morgan is walking around somewhere with an entire closet full of dry-clean-only investment pieces, in  r e a l  l i f e I haven't yet figured out where to find the disposable income that allows for the Lucky Mag-fueled existence I'd assumed one just wandered into once their mid-30s started happening. If anything, with age comes u n i f o r m, and while I'm loathe to spend money in a regular retail environment beyond what I know I'll be wearing over and over and over, I have no problem going absolutely bananas at the thrift store. A solid three quarters of my wardrobe once belonged to somebody else; the difference a decade has made is that now I know what looks good on me, I keep a list of Things I'd Love To Find so that I don't go off track and come home with a haul of random weirdness (right now I'm on the hunt for a wool fisherman's sweater and a vintage yellow rain slicker), and I don't buy pieces that I know will need major repairs or sewing machine love (though allowances will always be made for insane jumpsuits, etc).

GETTING DUMB-ASS TATTOOS. I have an extremely prominent portrait of the logo for a Mexican canned goods company on my left arm; my sister and I have matching NO STAIRWAY(s) and we've been threatening to get our nicknames for each other permanently inscribed. The older you get the more likely the just-for-funsies ideas you have are likely to remain funsies forever, and this philosophy is ironic (and therefore especially valuable) coming from someone who had a hilarious, late-90s tribal tattoo that she got when she was SIXTEEN removed from – wait for it – HER CHEST. I figure I've found myself in a creative career, I'm not getting anything on like, my forehead – so you know. Y O L O and everything.

DRUGSTORE DEBBIE: I'd like to get on the record that 1) I've (mostly) stopped cutting/dyeing my own hair (quick shout out to mah girl Brenna at Salon Pejman [insert magic-vibes hand emoji]) and 2) I get my nails done/a polish change about weekly (if only because I'm a hand-talker and my work is ALL hands-on and I have to go to events and frankly, manicures cover dirt). But otherwise I am an enormous proponent of drugstore beauty. Sure, I've upgraded a few K E Y items (foundation is now, well, FOUNDATIONAL, and so attention must be paid), but from face wash to lipstick, I'm still haunting the same aisles at Target that I was ten years ago, and I'll probably be there ten years from now, too.

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17 October 2014

THIS HAPPENED/THIS WEEK

one. I spent an awesomely zoned-out and oddly soothing half hour watching NYTimes Cooking videos this week; A++ would recommend to ANYONE. The Fried Lemon Pasta struck me as especially genius, and I adapted it to include Gordy's – head over  t h a t  w a y  for the whole shebang.

two. COAT LUST, OK. Also clothing-related: Drunk J. Crew.

three. S T O K E D to be Richmond-bound with Mutiny for the weekend – RVA readers, come visit!

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16 October 2014

OLD STUFF: THE PLANT STAND

a NEW IN BOX, $15 Craigslist score, "end table height allows use of upper tray for lamp, ashtray, or what-have-you."

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15 October 2014

OFF CAMERA: AT MUTINY

Just a few of the F A C E S (and patent leather boots!) on hand during a recent shoot at the Mutiny workroom. The final outcome? A mini-little-lookbook of pieces new in and part of the Mutiny F/W collection (shot by Emma McAlary) that includes an accompanying interview with professional brewer Owen Miller.

Mutiny is a weekly client that I heart to no end, and I'm always incredibly excited to be a cog in their creative wheel. This feature is a REAL BEAUT – you should C H E C K  I T  F O R  S U R E .

from the top: (my v e r y talented F/W intern) Ayana, Thatcher the Corgi, and Owen.

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14 October 2014

HOW DO YOU DO: TAHINI MUSTARD BRUSSELS SPROUTS

It's BRUSSELS SPROUTS SEASON !!! To celebrate, a quick recipe for Tahini Mustard Brussels that's as great as a side as it is eaten on its own/out of the baking dish/standing up in the kitchen (and with a gigantic glass of white wine as its only friend).

TAHINI MUSTARD BRUSSELS SPROUTS WITH BACON

1 pint Brussels Sprouts, ends trimmed and halved
1/2 Shallot, diced small
1 thick slice Bacon
1 tbsp. Tahini
1 tsp. Whole Grain Mustard
juice from 1/2 Lemon
2 tbsp. Water
2 tbsp. Olive Oil
Cumin Seed, Sea Salt, Crushed Red Pepper Flakes, and Ground White Pepper, to taste

1. Preheat oven to 350º. On a baking sheet or in a dish, unceremoniously dump the Brussels Sprouts, and give it a little shake to spread them out. Let any individual leaves that fall off R I D E – they get super crispy and amazing. Drizzle with olive oil, and sprinkle with cumin, sea salt, crushed red pepper flakes, and white pepper to taste. Place in the oven and roast for 25 minutes, or until browning and tender.
2. Meanwhile, cook bacon in a skillet to desired crispness, then remove from pan. Toss the shallots in the bacon grease, and cook until fragrant (2-5 minutes). Use a slotted spoon to transfer the shallots to a small bowl.
3. Add tahini, mustard, lemon juice, and water to the shallots bowl, and whisk until combined and smooth. Chop the bacon and add to the mixture.
4. Toss, and serve.



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